Concepedia

Author

Wolfgang Engel

Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Also Known As

W. ENGEL, W. Engel, Wolfgang Engel

16

Publications

1.1K

Citations

7

H-Index

16

Concepts

All Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich
WE

About

Wolfgang Engel is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in organic chemistry, chemistry, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

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Chemistry

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Engineering

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979

3

Natural Sciences

2

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42

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Biochemistry

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42

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Health Sciences

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964

Wolfgang Engel

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7

Publications

1.1K

Citations

7

H-Index

YearCitations

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle

European Food Research and Technology

1999

964

In Vivo Studies on the Metabolism of the Monoterpene Pulegone in Humans Using the Metabolism of Ingestion-Correlated Amounts (MICA) Approach:  Explanation for the Toxicity Differences between (<i>S</i>)-(−)- and (<i>R</i>)-(+)-Pulegone

Wolfgang Engel

Journal of Agricultural and Food Chemistry

2003

44

In Vivo Studies on the Metabolism of the Monoterpenes <i>S</i>-(+)- and <i>R</i>-(−)-Carvone in Humans Using the Metabolism of Ingestion-Correlated Amounts (MICA) Approach

Wolfgang Engel

Journal of Agricultural and Food Chemistry

2001

42

Synthesis of unnatural 2R,5S-5-hydroxypipecolic acid via homochiral acyliminium ion - pipecolic acids - part III.

Claus Herdeis, Wolfgang Engel

Tetrahedron Asymmetry

1991

27

Identification and Quantitation of Key Aroma Compounds Formed in Maillard-type Reactions of Fructose with Cysteamine or Isothiaproline (1,3-Thiazolidine-2-carboxylic Acid)

Wolfgang Engel, Peter Schieberle

Journal of Agricultural and Food Chemistry

2002

15

Detection of a “Nonaromatic” NIH Shift during In Vivo Metabolism of the Monoterpene Carvone in Humans

Wolfgang Engel

Journal of Agricultural and Food Chemistry

2002

14

Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound

Wolfgang Engel, Thomas Hofmann, Peter Schieberle

European Food Research and Technology

2001

14

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